Seeds Free Focaccia with Tomatoes and Olives
Thick, golden, and dimpled with juicy tomatoes and briny Kalamata olives, this focaccia is the kind of bread that disappears from the cutting board before it even has a chance to cool. The dough gets two rises for maximum puffiness, and a generous pour of extra-virgin olive oil at every stage gives the crust that signature crispy-yet-chewy texture you'd expect from a great Italian bakery. Fresh rosemary and flaky sea salt scattered over the top before baking make the whole kitchen smell absolutely incredible. For anyone avoiding seeds, this recipe is a natural fit — every ingredient is straightforward, with no sesame, poppy, sunflower, or other seeds hiding in the dough or the toppings. Store-bought focaccia and artisan breads can be surprisingly tricky territory, since seeds are a popular add-in and cross-contact on shared equipment is common. Making it from scratch here means you control exactly what goes in, and the result is honestly better than most bakery versions anyway. Serve it warm alongside soup, tear it into chunks for a cheese board, or just eat it plain — it needs nothing else.
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Learn more →Ingredients
8 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 ½ cups warm water (about 110°f / 43°c)
- 1 tsp granulated sugar
- 3 cups all-purpose flour
- 1 ½ tsp kosher salt
- 5 tbsp extra-virgin olive oil, divided
For the topping
- 1 cup cherry tomatoes, halved
- ½ cup pitted kalamata olives, halved
- 3 sprigs fresh rosemary
- ½ tsp flaky sea salt
Instructions
- 1
In a small bowl, combine the warm water, sugar, and yeast. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
- 2
In a large mixing bowl, whisk together the flour and kosher salt. Pour in the yeast mixture and 3 tbsp of the olive oil. Stir with a wooden spoon or flexible spatula until a shaggy, sticky dough forms with no dry flour remaining.
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